Salmon fish cakes with mango salsa

Name: Salmon fish cakes with mango salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 800 g (1lb 12oz) leftover mash; 2 tbsp. each chopped parsley and chives; 1 tsp. Dijon mustard; Milk, if necessary; 200 g (7oz) smoked salmon trimmings, roughly chopped; 25 g (1oz) plain flour; 2 medium eggs, beaten; 125 g (4oz) fresh breadcrumbs; Sunflower oil for frying; 1 medium onion, finely chopped; 4 medium tomatoes, deseeded and chopped; 1 medium mango, destoned and cubed; 3 tbsp. sweet chilli sauce; 2 tbsp. freshly chopped coriander

These delicious fish cakes are a great way to use up leftover mash

By The GH Kitchen TeamPublished: 24 October 2009

Jump to recipe

Food, Cuisine, Dishware, Dish, Ingredient, Finger food, Recipe, Tableware, Serveware, Kitchen utensil,

Cooking Notes: about

Advertisement - Continue Reading Below

Yields:

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Ingredients

800 g (1lb 12oz) leftover mash
2 Tbsp. each chopped parsley and chives
1 tsp. Dijon mustard
Milk, if necessary
200 g (7oz) smoked salmon trimmings, roughly chopped
25 g (1oz) plain flour
2 medium eggs, beaten
125 g (4oz) fresh breadcrumbs
Sunflower oil for frying

For the salsa

1 medium onion, finely chopped
4 medium tomatoes, deseeded and chopped
1 medium mango, destoned and cubed
3 Tbsp. sweet chilli sauce
2 Tbsp. freshly chopped coriander

Directions

1. Step 1
  Put the mash into a large bowl with the herbs and mustard and stir well to combine. Add a splash of milk if the mixture is too crumbly to bind together. Stir in the salmon and check the seasoning.
2. Step 2
  Shape into eight patties about 2cm (¾in) deep. Put the flour, egg and breadcrumbs on to three separate plates. Coat a fishcake with the flour, then egg, then breadcrumbs. Repeat with the remainder.
3. Step 3
  Fill a deep frying pan with oil, to a depth of about 2cm (¾in), then set it over a medium-low heat. When a breadcrumb added to the pan sizzles, fry the fish cakes in batches (adding too many at one time will lower the heat of the oil, making the fish cakes soggy rather than crisp). Fry for 4min on each side until piping hot and golden. Drain on kitchen paper.
4. Step 4
  Meanwhile, make the salsa: Put the onion, tomatoes, mango, chilli sauce and coriander into a bowl and mix well. Serve with the fish cakes.

Per Serving:

Calories: 350
Total carbs: 33 g
Sugars: 14 g
Total fat: 15 g
Saturated fat: 3 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

Watch Next